Cooking Classes April

April Virtual Cooking Class Chef Leticia Classes are part of the Lifestyle University Buffalo & BBQ Cauliflower Virtual Video Program. 1 ½ c Almond flour Watch for them in upcoming emails. 1 t garlic powder 1 t salt ½ t onion powder 1 egg or 1/3 c liquid egg whites, beaten 2 heads cauliflower (cut from stem) or 2 bags fresh Keto Peanut Butter Cookies cauliflower florets 1-15 oz jar all natural peanut butter or nut butter or ½ c desired buffalo sauce choice ½ c desired BBQ sauce ½ c Swerve or Splenda brown sugar 2 T butter 1 egg Preheat oven 425 and line baking pan with parchment ½ t vanilla In mixing bowl or ziplock bag combine all dry ingredients ¼ t salt Coat florets in egg then toss in dry mixture, can add to bag and shake up Preheat oven to 350 to evenly coat. Cream peanut butter & sugar, then add egg, vanilla, Place on lined sheet pan and roast 20-28 minutes. Once golden and & salt. Scoop 1 tablespoon and press with fork. crispy, toss in desired sauce and serve with favorite ranch or bleu cheese. Bake 8-12 minutes.

Virtual Cooking Class Chef KEITH Directions: Mexican Corn Pudding In a heavy bottom 3 quart saucepan combine: milks, vanilla, Ingredients: sugars and cinnamon. Whisk until well combined. Heat over medium low heat until it just begins to come to a boil. Reduce 1 cup PAN (precooked yellow corn flour found at most Latin heat to low. Add corn flour slowly while stirring. Continue to stir American markets-no substitutes) and cook over low heat until it thickens. Remove from heat and 1 13.5 oz can Coconut milk fold in lemon zest. 2 tsp. vanilla extract Transfer to a stainless steel bowl, cover with plastic wrap pushed 1/2 cup sugar down over the pudding. Place in refrigerator over night. May be 1/2 cup brown sugar stored in a cooler for up to a week. 3/4 tsp. cinnamon To serve: divide pudding into 8 serving bowls. Garnish with Zest from 1 medium lemon, grated freshly grated nutmeg and serve immediately. Freshly grated nutmeg to garnish Serves 8 Beef & Pork Enchilada Meatloaf Mexican Street Corn Salad Ingredients: Ingredients: 1/2 lb. Fresh tomatillos, paper skin removed and split in half 2 ears of fresh corn, shucked and kernels removed 1 Small onion peeled and quartere3d 1 Tbs corn oil 2 medium jalapeno peppers split, stem and seeds removed 1/2 cup diced fresh red onions 2 whole cloves of garlic 1/2 cup diced fresh red peppers 8 oz. lean ground beef 2 cloves of garlic, minced 8 oz. lean ground pork 1/4 tsp salt 1 large egg 1 tsp ground cumin 1/2 tsp cumin 1 tsp chili powder 1/2 tsp salt 1/2 tsp chopped chipotle peppers 1/4 tsp black pepper 1 head living Bibbed lettuce, washed, roots and core removed. 1 tsp cayenne pepper sauce Tear off 12 large outside leaves and slice the rest of lettuce into 1 Tbs fresh lime juice 1/4” slices 2/3 cup crushed corn tortilla chips 2 small avocados diced, place in enough lime juice to keep from 1/4 cup sliced fresh green onion discoloring 1/4 cup shredded cheddar & jack cheese blend (Mexican cheese 1/2 cup Cotija chees blend) 1/4 cup chopped fresh cilantro Dressing: Directions: I cup Plain Greek yogurt 1 Tbs chopped chipotle peppers Preheat oven to 350°F Juice of one medium lime Line a sheet tray with foil and spray with non stick spray or use a 1/4 tsp salt non stick pan. Garnish: 2 oz. lightly crushed Chili Cheese Fritos Layout single layer on the sheet pan of the tomatillos (cut side up), quartered onion, jalapenos and garlic. Place into oven and Prepare the Dressing: roast until they start to turn dark brown in places. Remove from oven and let cool to room temperature. Once cool place the In a small bowl combine yogurt, chipotle, lime and salt. vegetables and any juice from pan in a food processor and pro- Dressing may be prepared ahead and refrigerated up to one cess until just a little chunky. Add egg, cooked tomatillo mixture, week. cumin, salt, pepper, pepper sauce, and lime juice and pulse until Preheat a large sauté pan over medium heat. Add oil and corn. blended. Set aside. Reserve sheet pan for meat loaf. Cook corn stirring often until corn browns. Use care not to burn In a large mixing bowl combine the beef an pork together until the corn. Once half the corn is browned add onions and red well blended. Add the egg and tomatillo mixture to the meat peppers and cook just until they start to sweat. Add garlic, cum- and mix well by hand. Add the crushed tortilla chips and green in, chili powder, chipotles and salt. Cook for additional minute. onions and incorporate into the meatloaf mixture. Remove from heat. Cover to keep warm. Divide the meatloaf into four equal portions. Shape into ovals about 1 1/2” thick and place on reserved sheet pan. Place in Assemble the salads. oven and bake until cooked through, approx. 25-35 minutes (165°F). Top each loaf with shredded cheese and bake just until Fan out 3 leaves of Bibb lettuce on each plate and top with 1/4 cheese melts. Remove from oven and serve immediately. Serve of the shredded lettuce. Tope with 1/4 of warm corn mixture. topped with Cilantro. Serves 4. Top with 1/4 of diced avocados, 1/4 of dressing and 1/8 cup Cotija chees and Fritos. Repeat to make three more salads. Serve immediately. Serves 4.

Classes are part of the Lifestyle University Virtual Video Program. C: Watch for them in upcoming emails. Concasse - A French culinary term referring to chopping of cooking ingredients like tomatoes and herbs to prepare them to be terms served with other ingredients. and Consomme -A clarified, clear broth, served hot or cold, which is clarified using egg whites. techniques Confit - Usually refers to a preparation of duck, wherein, the class meat is slowly prepared in its own fat and juices. Coulis - Generally refers to fruit purees and sauces that are Chef BENNIE served as garnish with desserts. Croquette - Small balls of vegetables or meat coated with A: egg whites or breadcrumbs or both. Canape - Tiny open sandwiches, famous in Italian cuisine. Aerate - To mix or incorporate air into ingredients to make Chiffonade - Finely shredded or chopped leaves and herbs them puffier and lighter, for example, aerating egg whites. used as garnish in soups. A La - A French culinary term which translates to “in the Coring - The process of removing the core or center of fruits manner of”. for certain food preparations. A La Carte - A menu at a restaurant, where each food item is separately priced and is not part of a mealplan. D: Al Dente - Literal translation of the French cooking phrase means “to thetooth”. Refers to pastas in general to define their Debone - Removing the bones from meats before cooking. cooked state which has a bite; not too soft. Deglaze - Removal of “glaze”or caramelized residues from a Acidulation - Adding lime juice to make something sour or pan to flavor meats and steaks. acidic. Dress - To prepare a cut of meat for cooking by trimming it Au gratin -A French culinary term for a cheese or bread crumb and applying oil or salt on it. topping and browned by baking. Dredging - Coating moist food ingredients with dry Au jus - A French term of cooking which refers to steaks and ingredients like breadcrumbs before frying them. meats cooked in their own natural juices. Degrease - Trimming off excess fat from the surface of sauces A Point - Gourmet term for cooking something, mostly meat, and soups. tillits correct state of doneness; cooking a piece of meat till it is medium rare. E: Aioli - A mayonnaise made with garlic popular in French cuisine, often used as an accompaniment. Emulsion - A combination of two wet ingredients that do Antipasto - Italian term for an appetizer, frequently served not generally mix together, like oil and water. before main pasta dishes. Egg Wash - Egg mixed with water, coated over pastries before baking to add gloss and color. B: Essence- Liquids with strong aromas that are used for enhancing flavor of cakes, desserts, etc. Bain Marie - Two containers or kitchen utensils being used as a Espagnole -A classic French brown sauce made with double boiler or a hot water bath for slow cooking ingredients. Mirepoix, tomatoes and brown stock. Bisque - A smooth, creamy crustacean soup made especially Emincer - Thinly sliced ingredients, though not as long with seafood like shellfish. as julienne. Braising -A method used to prepare meats by slowly cooking Entree - The third course of a full French menu. them in a sealed pan over very little liquid after searing it at high temperature. F: Blanching - Plunging in hot, boiling water, followed by plunging into iced cold water, usually done with vegetables. Fillet - Removing the bones of a side cut of fish. Beurre blanc - French sauce made out of butter, shallots, wine Frenching - Refers to the trimming and cleaning of bones or vinegar and usually accompanied with seafood. of lamb racks and poultry. Ballontine - A cooking procedure for poultry wherein a leg Flambe - Creating flames by addition of brandy or other piece is stuffed with meat and slowly braised with the bone alcohol, adds depth of flavor. removed. Foie Gras - French cooking term for liver of geese, duck or Bechamel - A classic French white sauce made with roux and other poultry flattened out. milk. Fondant - A sugar coat made for decorating cakes, pastries. Bordelaise -A classic French mother sauce, brown in color, prepared with brown stock and red wine reduction. G: Brine -A natural preservative for soaking meat, made out of salt and water. Gazpacho -A cold soup made out of cucumbers, tomatoes, onions. Gelato - The Italian word for Ice Cream, and is much denser in consistency. Ghee - Clarified butter. Glaze -A substance obtained by reducing stock which has a thick, viscous consistency. H: Harissa - Popular in Lebanese and Middle Eastern cooking, it

cookingis a spicy chili paste. terms and techniquesmousse, cream or ice cream. class I: R: Infusion - A process of imbuing a substance with another’s Remouillage - The process of using meat bones a second flavor and aroma. time for preparing a weak flavored stock. Icing - Made out of egg whites and sugar to frost cakes. Render - To extract liquid fat out of solid meat pieces. Roulade - French term for a slice of meat, usually skin, J: stuffed with meat or vegetable stuffing and rolled. Ragu - An Italian red sauce usually served with pasta. Jus lie - French culinary term for thickened meat juice or fat. Roux - A thickening mixture made out of equal portions Jacquarding -A French cooking verb, it is also called needling of flour and butter, used in sauces and soups. and refers to poking holes in meat in order to tenderize it. Julienne - Cutting vegetables in thin slices - 1 inch long and a S: quarter-inch wide. Saute -A cooking method in which food is quickly cooked K: over direct heat with some butter and oil. Searing - Directly cooking food over heat while forming a Kirsch - An un-aged,aromatic brandy which is made from crust by cooking at high temperatures. fermented cherries. Sachet- Cheesecloth containing spices and herbs used for flavoring stocks. L: Scald - To heat milk or similar liquids just below their boiling points. Larding - Insertion of fat slices into a piece of meat to keep it Steep - To soak dry ingredients in hot liquids until the liquid from drying out. completely absorbs the flavor. Staling - The process of becoming stale due to lack of moisture. M: Sweat - Extracting flavors from ingredients by cooking them over low heat in covered pans without browning. Marinate - Seasoning food ingredients by soaki1:1g them in aromatic ingredients to prepare them for cooking by adding T: flavor. Mince - Chopping up meat or vegetables into very fine pieces. Tempering - Slowly adding hot liquids into eggs while Mise en place - French gourmet term, for preparing or readying continuously stirring while keeping the eggs from curdling. ingredients, before one starts cooking with them. Tourner - Shaping vegetables by and while peeling them. Trussing - Tying parts of meat before cooking with the help N: of a string. Tapas - Spanish tradition of serving hors d’oeuvres with wine. Nappe - The consistency of a liquid which coats the back of a spoon, like in the case of a demi-glace. U: Neige- A French culinary term for egg whites which have been whipped to form soft peaks. Unleavened - Culinary term used for describing bread made Needling - Poking into ingredients to inject fat or flavors into without leavening agents like yeast. them. Nutraceutical - Food of nutritional value that provides medical V: and health benefits. Veloute -A classic French sauce made with chicken stock. 0: Vinaigrette - A very basic seasoning and flavoring agent generally used with salads and made out of oil and vinegar. Ouef- The French word for “egg”. Vandyke -A decorative, zigzag patterned cut on vegetables. Oignon Brule - Translated to “burnt onion”, charring or searing halves of onions. W: Oignon Pique - Stuffing onions with bay leaves and cloves. Ouzo - Liquor from Greece that has a special anise flavor and Whisk - A kitchen utensil used for whipping food ingredients. aroma. Whip - To beat food ingredients in order to incorporate volume and air into them. P: Whetstone -A grained, dense stone which is used to sharpen knives. Parboiling - Process of blanching and boiling dense foods like carrots in water to partially cook them. X: Parcooking - Partially cooking food ingredients so that they may be cooked to perfection by heating later. Xanthum gum - A water-soluble food additive that is used Polenta - An Italian porridge made from cornmeal. as a thickening agent. Praline - A sweet or savory shard of nuts cooked in caramelized, boiling sugar which is crispy and brown. Y: Paupiette - A thin meat slice, generally fish or poultry, which is stuffed and rolled and is cooked by poaching. Yoke -A basic cooking term for a binding substance. Q: Z: Quenelle - Forming an elegant, oval scoop or spoonful of Zest-Shredding or cutting the outermost covering of citrus